Chocolate choux pastry

Question

I've been trying to get a working recipe for chocolate choux pastry.This basic recipe is aproximate:

• 80​g​ all purpose flour
• 18g cocoa powder
• 65g butter
• 28g sugar
• 135g liquid (70g milk; 60g water)
• 150g eggs

I find that they don't rise really. They come out more like thick cookies. The recipe cautions that the cocoa is heavy and they won't rise as much - but this is pretty extreme.

My recipes for normal flavored ones come out fine.

Also, do you recommend cooking the flour and chocolate together in the sauce pan? I was thinking instead of mixing the chocolate in after at the time I'm mixing in the eggs...

Answer 1

I've seen recipes with and without milk, but the ingredients seem fine (150g eggs means 3 eggs?).

The importance of this recipe is the methodology:

1. Boil the mix liquid (or water) with butter, and reduce to simmer in a saucepan.
2. Sift cocoa and flour and sugar, and add it to the saucepan, combining it until it forms a dough that comes away from the sides. Then put away from fire and in a bowl.
3. Mix the eggs somewhere, and add it to the dough in 4 times, mixing.

The final batter should be dense but remind you to the middle point of a chocolate ganache and a chocolate frosting. Now with a piping bag, add the batter and make the shapes (you can make a ball) in a tray laying cooking paper, and bake! Depending on the ingredients, I'd say generically, in pre-heated 200C, 30 mins.